SINGAPORE - (THE NEW PAPER) The recently opened 5th Quarter brands itself as a "contemporary grill with a strong focus on meat curing".
But to me, it's an exciting place for interesting small plates.
Executive chef Drew Nocente from Australia has a menu that features cuts from all parts of an animal, with elements of smoking, curing and pickling.
So far, the food is not outrageous but I hope as the kitchen matures, we see and taste more risky choices.
I was also taken up with 5th Quarter's decor - it's red, dark and sexy. And the restaurant's location is brimming with vitality and colour.
All this really contributes to a great dining experience.
Salt 'N' Pepper Tripe
The Salt 'N' Pepper Tripe ($10) is everything I love: Crispy and salty. When I returned unannounced, it was more peppery than salty though.
My favourite dish is the pork tail ($12), which is like eating a gigantic piece of pork lard. When I returned, it was exactly how I remembered it. The lemon sauce cuts the grease, so don't worry about being overwhelmed.
I also recommend the beef tongue ($12), which was cooked sous vide till tender, with a delicate wasabi oil mayonnaise.
The lightly grilled Carabinero prawn ($25) is tasty but compared with the many other exciting dishes 5th Quarter offers, it seems humdrum.
The lamb shoulder ($10) from the lunch menu is gorgeous - tender and intensely flavoured, with an amazing black mash. It's a must-try.
39, Syed Alwi Road
Noon to 2.30pm; 6.30pm to 10.30pm, daily
This article was first published on September 30, 2015.
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